Auberge de l'Onde - Menü

On the positive side, the wine list is incredible and contains almost all our national gems. Most of the dishes are very good. But the cockerel is a bit dry and served without much sauce. The least: presentation is very minimalist. But above all the service is very inconsistent. We had to wait 30 minutes to be served with a drink. Knowing that there were only 2 other tables (of 2 people) occupied is something to be unhappy about, especially on the day of a birthday. The bottle of white arrives 2 minutes after the starters. Then not really time to enjoy until 15 minutes later the main course arrives. Absolutely nothing to enjoy the wines...

Auberge de l'Onde is located in the very pretty village of St. Saphorin, not far from Vevey. It offers very decent food in a brasserie and rotisserie. We had the lunch menu , very fairly priced at CHF 59 with a starter of marinated fera...du Léman, a main of daily catch from Lake Geneva, and a sabayon-type dessert. Our daughter had the 63.2° egg as starter and beef tartare as main. All every nice. The restaurant is best known for its sommelier, originally from the Ivory Coast, who is an expert in Swiss wines and especially chasselas from Lavaux. On the day of our visit, however, the wine list was very much reduced as the restaurant's cellar is under re-organization. Go in October or November...

I am a regular there , 4 5 times per year. Take your time is meant because the Auberge de l 'Onde has two restaurant. The proper first floor with 40 seatings) and the brasserie type lower level 40 settings as well and...somewhat simpler choice and less elaborate setting.. but excellent). Since most people come between7:30 and 08:00 pm it takes time for the kitchen to get into rhythm since all is prepared on the spot and fresh . So don 't be impatient. Once the service starts you will be delighted either by the suggested menus degustation) or by individual choices. Great wines try the local specialties, much to be enjoyed at good price vs imported famous French names. Ask Jérôme the Chef somm...